Can be vegan Serves 4 ·1 medium onion, finely chopped ·1-2 tbsp olive oil ·2 cloves garlic, finely sliced ·1 kg vine tomatoes (skinned, de-seeded and chopped) ·1 tsp cardamom seeds ·1 tsp ground cinnamon ·1 tsp fennel seeds ·½ tsp cayenne pepper ·2 tbsp tomato puree ·50ml light stock ·250g green beans (cut into 2cm pieces & blanched) ·175g edamame (blanched) ·2 tsp runny honey* or light muscovado sugar ·½ can artichokes hearts in brine (drained) ·To garnish ·35g toasted walnuts, chopped ·2 tbsp fresh coriander, finely chopped ·1 lemon, cut into segments Serve with fruity couscous
1.Sauté the onion in some of the oil until soft before adding the garlic, tomatoes and spices. Cook gently until the tomatoes start to break up and then add the puree, more oil if you wish and a little stock if the sauce seems too thick. Season well. 2.Add the green beans and simmer gently for 15-20 minutes until cooked but still crunchy, adding a little water or stock if necessary. 3.Finally stir in the honey, the edamame and artichokes and simmer for a further 5 minutes, at which point the sauce should be quite thick. 4.Garnish with chopped toasted walnuts, fresh coriander and lemon segments. Serve with a fruity couscous. Edamame is a green vegetable more commonly known as the soya bean.